White Chocolate Raspberry Cheesecake Food

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WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 9

1 pint raspberries
Juice of 1/2 lemon
1/2 cup granulated sugar
One 10-ounce package shortbread cookies, such as Lorna Doone
4 tablespoons butter, softened
One 12-ounce package white chocolate chips
Three 8-ounce packages cream cheese, softened
1 teaspoon vanilla extract
1/2 cup powdered sugar

Steps:

  • Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool.
  • In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling.
  • Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit.
  • In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.
  • Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours.

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

Provided by Food Network

Categories     dessert

Time 4h25m

Yield 16 servings

Number Of Ingredients 12

1 cup slivered almonds
2 cups graham cracker crumbs (7 ounces)
1/2 stick (1/4 cup) unsalted butter, melted
8 ounces fine-quality white chocolate
4 (8-ounce) packages cream cheese, softened
1/2 cup plus 2 tablespoons sugar
4 whole large eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 cups fresh raspberries (11 ounces)
Garnish: Fresh raspberries, mint sprigs and raspberry coulis

Steps:

  • Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up side of a 10-inch springform pan.
  • Make filling: Preheat oven to 350 degrees F.
  • Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.
  • Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down bowl after each addition.
  • Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.
  • Arrange berries in 1 layer over crust and pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken, 45 to 55 minutes.
  • Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) Serve at room temperature or chilled.

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.

Provided by Cindy Catudal Shank

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 10h

Yield 16

Number Of Ingredients 13

1 cup chocolate cookie crumbs
3 tablespoons white sugar
¼ cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
½ cup water
2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  • In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  • Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  • In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  • Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

Make and share this White Chocolate Raspberry Cheesecake recipe from Food.com.

Provided by Lvs2Cook

Categories     Cheesecake

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 cup chocolate cookie crumb
3 tablespoons white sugar
1/4 cup butter
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half
3 (8 ounce) packages cream cheese
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees.
  • In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.
  • Press mixture onto the bottom of a 9-inch springform pan.
  • (I lightly greased the bottom of the pan although it didn't call for it).
  • To make raspberry sauce~in a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water.
  • Bring to boil.
  • Continue boiling until sauce is thick and clear.
  • Strain sauce through a mesh strainer to remove seeds.
  • Set aside.
  • In the top of a double boiler, heat white chocolate chips and half and half, stirring occasionally, until chocolate is melted and smooth.
  • Remove from heat and alow to cool to lukewarm.
  • In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
  • Beat in eggs, one at a time.
  • Blend in vanilla and melted white chocolate chips.
  • Pour half of batter over crust.
  • Spoon 3 tablespoons of raspberry sauce over batter.
  • Pour remaining batter into pan.
  • Spoon another 3 tablespoons of raspberry sauce over the top of the batter.
  • Swirl batter with the tip of a knife to create marbles effect being careful NOT to disturb bottom crust.
  • Bake for 55 to 60 minutes or until filling is set.
  • Allow to cool, cover with plastic wrap and refrigerate at least 8 hours before removing from pan.
  • Serve with remaining raspberry sauce.

WHITE CHOCOLATE & RASPBERRY RIPPLE BAKED CHEESECAKE



White chocolate & raspberry ripple baked cheesecake image

Swirl sharp raspberry purée through a creamy white chocolate and vanilla cheesecake filling for a perfectly-balanced dessert. It's ideal for a special occasion

Provided by Liberty Mendez

Categories     Dessert

Time 2h10m

Number Of Ingredients 11

225g digestive biscuits
15g freeze-dried raspberries (optional)
115g butter, melted
250g fresh or frozen raspberries
½ lemon, juiced
175g caster sugar, plus 2 tsp
600g full-fat soft cheese
3 large eggs, plus 2 egg yolks
175g double cream
1 tbsp vanilla bean paste
350g white chocolate

Steps:

  • Heat the oven to 180C/160C fan/gas 4, and line the base of a 23cm springform cake tin with baking parchment. Tip the biscuits and freeze-dried raspberries, if using, into a food processor, and blitz to fine crumbs. Pulse in the butter to coat the crumbs, then tip the mixture into the prepared tin and press into an even layer using the back of a spoon. Chill until needed.
  • For the filling, put the raspberries, lemon juice and 2 tsp caster sugar in a pan over a medium heat. Cook for 4-5 mins until the berries have softened and become juicy. Transfer to a food processor and blitz until smooth. Tip into a bowl and leave to cool. If you prefer a smooth purée, sieve the mixture through a fine mesh sieve and discard the pips.
  • Beat the soft cheese using an electric whisk until loosened, then whisk in 175g sugar, the eggs, yolks, cream and vanilla until smooth. Melt the white chocolate in a heatproof bowl in the microwave in 20-second bursts, or over a pan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Slowly pour a third of the sweetened soft cheese mixture into the melted chocolate, whisking continuously until combined, then pour that into the rest of the soft cheese mixture. Whisk until fully combined.
  • Remove the tin from the fridge, and tightly wrap the bottom of the tin with foil to prevent any leaking. Sit the tin in a deep roasting tin. Pour the cheesecake mixture over the biscuit base. Spoon over the raspberry purée, and swirl it into the cheesecake mix using a skewer.
  • Put the roasting tin in the oven, then pour enough hot water into the roasting tin to come 2½cm up the side of the cake tin. Bake for 1 hr 15 mins-1 hr 30 mins, or until the edge of the cheesecake is set, but the centre has a slight wobble (it will continue to set in the fridge).
  • Put the tin on a wire rack, then run a small, sharp knife around the edge. Leave to cool completely in the tin, then chill for at least 6 hrs before removing from the tin.

Nutrition Facts : Calories 741 calories, Fat 52 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE



White Chocolate And Raspberry Cheesecake image

Make and share this White Chocolate And Raspberry Cheesecake recipe from Food.com.

Provided by troyh

Categories     Cheesecake

Time 2m

Yield 8 serving(s)

Number Of Ingredients 15

18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted
4 ounces imported white chocolate, chopped
2 (8 ounce) packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon, rind of
2 large eggs
3/4 cup fresh raspberries or 3/4 cup frozen unsweetened raspberries, thawed,drained
1 (8 ounce) container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2 pints raspberries or 1 pint strawberry
1/2 cup seedless raspberry jam

Steps:

  • For crust------------.
  • Preheat oven to 350F degrees.
  • Place large piece of foil on heavy large baking sheet.
  • Set 8x2-inch bottomless heart-shaped cake pan atop foil.
  • Wrap foil around outside and 1 inch up sides of pan.
  • Butter foil and pan.
  • Finely grind cookies and almonds in processor.
  • Add butter and blend until mixture forms very moist crumbs.
  • Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
  • Bake until golden, about 10 minutes.
  • Cool.
  • Maintain oven temperature.
  • For Filling--------------.
  • Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.
  • Remove from over water.
  • Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
  • Add eggs 1 at a time, beating just until combined.
  • Beat in white chocolate.
  • Spoon half of batter into crust.
  • Top with 3/4 cup berries.
  • Spoon remaining batter over.
  • Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
  • Let cool for 20 minutes.
  • Using fingertips, press down gently on edges of cheesecake to flatten slightly.
  • For topping------------------.
  • Whisk sour cream, sugar and vanilla in bowl.
  • Spoon over cake, spreading to edge of pan.
  • Bake 5 minutes.
  • Transfer cake in pan to rack.
  • Run small knife around sides of cake.
  • Cool completely and chill cake overnight.
  • Fold down foil along sides of pan.
  • Lift cake pan off cheesecake.
  • Transfer cheesecake to platter, discarding foil.
  • Cover cake with berries.
  • Bring jam to simmer in small saucepan, stirring often.
  • Gently brush jam over berries.

Nutrition Facts : Calories 780, Fat 50.8, SaturatedFat 25, Cholesterol 147.6, Sodium 322.2, Carbohydrate 72.7, Fiber 9.6, Sugar 45.6, Protein 13.5

PHILADELPHIA 3-STEP WHITE CHOCOLATE- RASPBERRY CHEESECAKE



PHILADELPHIA 3-STEP White Chocolate- Raspberry Cheesecake image

Say yes to PHILADELPHIA 3-STEP White Chocolate-Raspberry Cheesecake. This white chocolate-raspberry cheesecake features swirls of raspberry preserves.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 4h20m

Yield Makes 8 servings.

Number Of Ingredients 7

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 oz. BAKER'S White Chocolate, melted
1 chocolate cookie crumb crust (6 oz.)
3 Tbsp. raspberry preserves

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
  • Microwave preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
  • Bake 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

As a dairy farmer's wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I'm out of cream cheese, it's time to go to the grocery store! -Wendy Barkman, Breezewood, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 package (10 to 12 ounces) white baking chips
1/4 cup seedless raspberry jam

Steps:

  • In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 211mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.

DELICIOUS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE



Delicious White Chocolate Raspberry Cheesecake Recipe image

Number Of Ingredients 11

Pre-made or store bought Graham Cracker Pie Crust
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  • Preheat oven to 325 degrees F. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
  • In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  • Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE



White Chocolate and Raspberry Cheesecake image

I can't take credit for this incredibly rich cheesecake but I've had the recipe for years and it's well worth the effort as it's a superb indulgent treat once in a while!

Provided by Carrieohanlon

Time 1h

Yield Serves 12

Number Of Ingredients 0

Steps:

  • For the Biscuit Base: combine the biscuits and butter and press onto the base of a 23cm springform tin.
  • For the Filling: Place the chocolate, butter and vanilla pod in a heatproof bowl, set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
  • In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
  • Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. gently stir in the raspberries, being careful not to release the juice.
  • Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
  • To Serve: Remove from the tin and place on a serving plate. Decorate with a few whole raspberries.

RASPBERRY & WHITE CHOCOLATE CHEESECAKE



Raspberry & White Chocolate Cheesecake image

My mom makes this cheesecake a lot because it's so good and really pretty. She calls it a "go-to" recipe. Someday I'll try to make it myself. -Charlotte Roos, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 2h25m

Yield 16 servings.

Number Of Ingredients 13

1 package (10 ounces) frozen sweetened raspberries, thawed
1 tablespoon cornstarch
CRUST:
1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1-1/4 cups heavy whipping cream
2 teaspoons vanilla extract
2 large eggs, lightly beaten
12 ounces white baking chocolate, melted and cooled

Steps:

  • In a small saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Press through a fine-mesh strainer into a bowl; discard seeds. Cool completely., Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., For crust, in a small bowl, mix flour and sugar. Cut in butter until crumbly. Press onto bottom of prepared pan. Place pan on a baking sheet. Bake 20-25 minutes or until golden brown. Cool on a wire rack. Reduce oven setting to 325°., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until blended. Stir in cooled chocolate. Pour half of the mixture over crust. Spread with half of the raspberry puree. Top with remaining batter. Drop remaining puree by tablespoonfuls over top. Cut through batter with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 1-3/4 to 2 hours or until edge of cheesecake is set and golden. (Center of cheesecake will jiggle when moved.) Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen cheesecake from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

Nutrition Facts : Calories 570 calories, Fat 41g fat (25g saturated fat), Cholesterol 134mg cholesterol, Sodium 247mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE



White Chocolate and Raspberry Cheesecake image

Categories     Cake     Food Processor     Mixer     Chocolate     Dessert     Bake     Valentine's Day     Cream Cheese     Raspberry     Almond     Chill     Party     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 18

Crust
18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted
Filling
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs
3/4 cup fresh raspberries or frozen unsweetened, thawed, drained
Topping
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 cup seedless raspberry jam

Steps:

  • For crust:
  • Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.
  • For Filling:
  • Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
  • Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
  • For topping:
  • Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
  • Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS



White Chocolate-Raspberry Cheesecake Bars image

Combine two great flavors for White Chocolate-Raspberry Cheesecake Bars. The chocolate sandwich cookie crust makes these White Chocolate-Raspberry Cheesecake Bars more divine.

Provided by My Food and Family

Categories     Fruit Desserts

Time 5h23m

Yield 9 servings

Number Of Ingredients 8

12 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1 cup)
2 Tbsp. butter or margarine, melted
3 oz. BAKER'S White Chocolate, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/4 cup red raspberry preserves

Steps:

  • Heat oven to 350ºF.
  • Line 8- or 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan. Melt 2 oz. chocolate as directed on package.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

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From allfoodrecipes.info


WHITE CHOCOLATE & RASPBERRY CHEESECAKE - COOK
Defrost for 5-6 hours in the fridge or 2-3 hours at room temperature. If defrosted at room temperature, ensure dessert is returned to the fridge for at least 1 hour before serving. Eat as soon as possible once thawed. In the unlikely event of there being any leftovers, keep in the fridge and eat within 48 hours.
From cookfood.net


WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE (COPYCAT ...
One of the most popular Cheesecake Factory recipes is now right at your fingertips! This Copycat White Chocolate Raspberry Truffle Cheesecake is delicious. You will stun your guest if you serve this at your next dinner party! Serves 24 Ingredients: Crust 1 1/2 cups chocolate cookie crumbs, such as crumbled…
From allfood.recipes


WHITE CHOCOLATE RASPBERRY CHEESECAKE - WHAT THE FORK
How to store cheesecake. White chocolate raspberry cheesecake wrapped properly will keep for about a week in the fridge. To freeze, I suggest cutting the cheesecake into slices, place each slice on a baking sheet and place in the freezer. Freeze for 2 hours or until frozen solid. Wrap each piece separately in plastic wrap and then foil. Place ...
From whattheforkfoodblog.com


10 BEST CHOCOLATE RASPBERRY CHEESECAKE RECIPES - YUMMLY
White Chocolate Raspberry Cheesecake Dessert Pizza Sugar Spun Run. warm water, butter, all-purpose flour, granulated sugar, granulated sugar and 10 more.
From yummly.com


WHITE CHOCOLATE-RASPBERRY CHEESECAKE - RASA MALAYSIA
Gently beat together cream cheese and remaining 1/2 cup sugar with an electric mixer at low speed until smooth. Beat in eggs, one at a time. Stir in cornstarch, vanilla extract and white chocolate mixture. Mix well but do not over mix. Pour half of batter over crust and drizzle with 3 tablespoons sauce on top.
From rasamalaysia.com


WHITE CHOCOLATE RASPBERRY CHEESECAKE - A BAJILLIAN RECIPES
Smooth, creamy, sweet, and slightly tangy, this Raspberry White Chocolate Cheesecake has the perfect balance of flavors and textures. The fresh raspberry swirl adds a little kiss of fruity flavor, and the Oreo cookie crust contrasts nicely with the sweet white chocolate cheesecake filling. It’s also not as dense or heavy as your typical cheesecake. …
From abajillianrecipes.com


WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE — LET'S DISH ...
With mixer on low speed, blend in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
From letsdishrecipes.com


WHITE CHOCOLATE RASPBERRY CHEESECAKE - BEAUTIFUL DECADENT ...
White Chocolate Raspberry Cheesecake. It’s not an exaggeration to say that this white chocolate raspberry cheesecake is the pure definition of decadence. Between the chocolate crust, wonderfully creamy and flavorful cheesecake itself and the fluffy cream topping, this recipe is undoubtedly going to become one of your favorite go-to cheesecakes.
From willcookforsmiles.com


WHITE CHOCOLATE AND RASPBERRY CHEESECAKE - COBB GRILL RECIPES
Recipes. COBB GRILL DESSERT RECIPE, White Chocolate and Raspberry Cheesecake. Ingredients. Serves 8. 7 Tbs Butter, Melted 2 Cups Graham Cracker Crumbs 18 oz Cream Cheese, at Room Temperature 2/3 Cup Sugar 1/3 Cup Cornstarch 3 Eggs Zest and Juice of 1 Lemon 1 Tsp Vanilla Extract Pinch of Salt 8 oz White Chocolate, Melted 2 Cups Sour Cream, …
From cobbgrillamerica.com


WHITE CHOCOLATE RASPBERRY CHEESECAKE - THE BEST CHEESECAKE ...
How to make white chocolate raspberry cheesecake. Crust | Start with a graham cracker based crust. Add the graham cracker crumbs, sugar, and butter to a large mixing bowl.Stir it up until the butter coats all of the crumbs and then press it into the prepared springform pan.. Raspberry Sauce | Now you can work on your raspberry sauce.You will cook on the stovetop …
From thebestcheesecakerecipes.com


RASPBERRY & WHITE CHOCOLATE CHEESECAKE - BEST RECIPES UK
Step 4 Pour in the cooled white chocolate and raspberries, fold through. Step 5 Pour over the biscuit base, smooth over and place in the fridge for 5-6 hours to thoroughly set. Step 6 To decorate, spoon the melted jam over the top of the cheesecake in swirls, pile the raspberries in the middle and dust with a little icing sugar. Keep ...
From bestrecipesuk.com


CHEESECAKE FACTORY WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE
Raspberry preserves are the secret ingredient that is swirled into the cream cheese that's poured into a crumbled chocolate cookie crust. Yum. No wonder the Cheesecake Factory's white chocolate raspberry cheesecake recipe is the number one pick from the chain's massive list of dessert choices. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
From topsecretrecipes.com


WHITE CHOCOLATE AND RASPBERRY CHEESECAKE | FOOD TO LOVE
Top with raspberry mixture; chill for 10 minutes or until firm. 6. Spread with remaining white chocolate mixture. Chill for 4 hours or overnight until set. 7. Place remaining raspberries, remaining sugar and 1 tablespoon water in a small saucepan. Cook and stir for 5 minutes or until sugar dissolves.
From foodtolove.co.nz


9 WHITE CHOCOLATE CHEESECAKE RECIPES | ALLRECIPES
Picture this: A white chocolate cheesecake with a chocolate cookie crust and a raspberry sauce topping. You may have had a similar dessert at a restaurant, but you can get the same result at home using this recipe — take it from the nearly 3,000 reviewers who gave it …
From allrecipes.com


WHITE CHOCOLATE RASPBERRY CHEESECAKE - HAMILTONBEACH.CA
White chocolate curls, white edible glitter or sprinkles, if desired; Fresh raspberries, if desired; Directions. Grease and flour a 9-inch springform pan; set aside. Heat the oven to 350°F. Using a food processor with S-blade and with processor running, drop cookies and nuts through the food chute and process until fine crumbs are formed.
From hamiltonbeach.ca


AMAZING WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE (VIDEO ...
My homemade sweet and tart raspberry sauce is the perfect complement to this white chocolate raspberry cheesecake recipe! It’s super easy to make and can be made using fresh or frozen raspberries. Simply combine the berries and a little bit of sugar in a saucepan and bring to a simmer. Cook the berries for about 5 to 8 minutes, until a smooth jam forms. Next, …
From tatyanaseverydayfood.com


RASPBERRY WHITE CHOCOLATE CHEESECAKE RECIPE | FOODTALK
Drop several spoonfuls of the raspberry mixture into the batter. Pour the remaining batter over the raspberry layer. Then drop spoonfuls of the remaining raspberry sauce over the top. Using a rubber spatula, swirl the batter and raspberry mixture around and make a pretty pattern. Place the cheesecake in another larger pan like a cake pan. Then ...
From foodtalkdaily.com


WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE - RECIPES.NET
This rich white chocolate raspberry cheesecake can be made with Oreo or graham crust. Either way, it’s sure to impress by its looks and taste! Preparation: 25 minutes. Cooking: 50 minutes. Cool Time: 5 hours. Total: 6 hours 15 minutes. Serves: 8 People. Ingredients. 1 store-bought pre-made oreo crust, save the lid, or graham cracker crust; 1½ tsp …
From recipes.net


9 WHITE CHOCOLATE CHEESECAKE RECIPES | ALLRECIPES
White chocolate was made for cheesecake. Its rich, creamy flavor melds beautifully into a dense cheesecake filling, resulting in a restaurant-quality dessert. From quick and easy white chocolate cheesecakes you can whip up without even making a grocery run, to decadent, white chocolate raspberry cheesecakes that'll impress all your guests, here are …
From ceritakuliner.com


NO BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE - YUMMIEST FOOD
Add melted chocolate and mix on low speed until well incorporated. Sprinkle raspberries on top of the crust then carefully spoon white chocolate cheesecake filling over the top. Spoon a few teaspoons raspberry sauce on top of the cheesecake and use a skewer to swirl the mixture to create a marbled effect. Set in the fridge to firm.
From yummiestfood.com


WHITE CHOCOLATE RASPBERRY CHEESECAKE - FOODTASIA
Increase the oven to 500 degrees F. Using a stand mixer fitted with the paddle attachment, beat the cream cheese and the sugar on medium-low speed for about 2 minutes, until combined. Add cooled melted white chocolate, salt, and vanilla and beat at low speed until combined, about 1 minute. Scrape the paddle and the bowl well.
From foodtasia.com


WHITE CHOCOLATE RASPBERRY CHEESECAKE - DRISCOLL'S
ADD 12 ounces melted white chocolate and BEAT on medium speed to combine ingredients, about 1 minute. ADD 4 eggs, one at a time, while BEATING until batter is completely smooth. POUR half of batter over chilled crust in springform pan. POUR three-quarters of raspberry mixture over batter in springform pan. POUR remaining batter into springform pan.
From driscolls.com


WHITE CHOCOLATE RASPBERRY CHEESECAKE - COOKING CLASSY
Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside. In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
From cookingclassy.com


RASPBERRY WHITE CHOCOLATE CHEESECAKE COOKIES - DAIRY FREE ...
You can never have too many dessert recipes, so give Raspberry White Chocolate Cheesecake Cookies a try. One serving contains 57 calories, 0g of protein, and 4g of fat. This recipe serves 36. From preparation to the plate, this recipe takes around 1 hour. Head to the store and pick up cheesecake-flavor instant pudding and pie filling mix, egg, betty sugar cookie mix, …
From fooddiez.com


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